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Low-Carb Pumpkin Bars

Keto Pumpkin Pie Graham Squares.


  • Author: Lila Ruth
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hr 20 min
  • Yield: 12-14 small squares 1x
  • Diet: Gluten Free

Description

Each small square has 3.4 net carbs

*Swerve has zero net carbs


Scale

Ingredients

Graham Cookie Dough Crust

  • 1.5 cups almond flour (Bob’s Red Mill)
  • 1/4 cup coconut flour
  • 1/4 cup Granular Swerve Sugar Replacement
  • 2.5 teaspoons ground cinnamon
  • 1 teaspoon gelatin
  • 5 tablespoons salted butter, chilled and cubed (Earth Balance for Dairy-Free)
  • 3 tablespoons cream or half and half (coconut milk for Dairy-Free)
  • 2 teaspoons vanilla extract

Pumpkin Pie Filling

  • 1 can pumpkin (15 oz) we use Libby’s 100% Pure (it’s well drained, makes for better filling)
  • 2 eggs
  • 3/4 cup + 1 tablespoon cream or half and half (coconut milk for Dairy-Free)
  • 1 teaspoon vanilla extract
  • 2/3 cup Granular Swerve
  • 1 tablespoon of pumpkin pie spice
  • 2.5 teaspoons gelatin (we used Knox)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line an 8×8 baking dish with parchment paper.
  3. Start with your Graham Cookie Crust: In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon and gelatin. Cut butter into flour with a pastry cutter. Add cream and vanilla extract. Work the wet ingredients into your flour/butter mixture by hand until dough forms. It will feel dry at first, but keep at it until it comes together. Form dough into a ball.
  4. Press your graham cookie dough into your lined 8×8 baking dish so the bottom is covered evenly, set aside.
  5. Now for the filling: In another large bowl, add your canned pumpkin, cream, eggs and vanilla. Blend with a hand mixer just briefly until smooth. Add your Swerve, pumpkin pie spice + sprinkle gelatin over top and blend again until everything is incorporated evenly.
  6. Pour pumpkin batter over the pressed graham crust and place the pan into your preheated oven. Bake at 350 degrees uncovered for exactly 1 hour. Make sure to set a timer.
  7. This pie will be soft set at 60 minutes. The gelatin will firm it to perfection during the cooling process.
  8. After baking, we let it cool on the countertop for 15 minutes, then we place it into the freezer for 3 hours for quick setup. But you can also just place it in the fridge overnight.
  9. After the pie is chilled and set, pull it up out of the pan by picking up the parchment on both sides–lift swiftly and place onto a cutting board. Cut into squares with a large knife and serve with Swerve sweetened whipped cream, sprinkled with cinnamon if desired. Store leftovers in an airtight container and refrigerate. Enjoy!

  • Category: Low-Carb
  • Method: Baking
  • Cuisine: Pie

Keywords: grain-free, gluten-free, pumpkin pie, graham crust, thanksgiving, fall recipes, dairy-free, keto, low-carb, sugar-free